Tempering chocolate on marble is a classic move in Italian pastry kitchens—where precision, and honestly, tradition really matter. Instead of just melting and pouring, this method focuses on every ...

Chocolate, whether in the form of a candy bar or as a drizzle for ice cream, is a delight for many. Although melted chocolate and tempered chocolate are often associated with one another, the two ...

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We may receive a commission on purchases made from links. That glossy sheen of a fresh new bar of chocolate and the reassuring snap when you break into it are results of the chocolate being tempered ...

High-quality chocolate tablets are best for tempering chocolate before using to cover candy. (Myung J. Chun / Los Angeles Times) There are few things in cooking that give me “the dreads” quite like ...

Easter is nearly upon us. And thanks to self-isolation, you’ll have plenty of time on your hands to create some delectable treats for the occasion, like making your own chocolate Easter eggs. Those ...

Quick tempering couverture chocolate: This method must be used with already tempered chocolate. The idea is to melt it without having it become untempered. Tempered chocolate is glossy and snaps when ...